Overnight Egg, Sausage and Cheese Casserole
Ingredients
1/2 to 1 lb. Turkey sausage cooked and crumbled*
2 cups milk
4 eggs, beaten
6 slices white bread, torn or cut in pieces
11/2 cup grated Cheddar cheese
1/2 to 1 cup grated Pepperjack cheese
1 tsp. salt
1 Tablespoon prepared mustard
Directions
Prepare a greased 8” x 8” x 2” baking dish.
In a large mixing bowl, stir all ingredients together.
Pour into baking dish. Cover with plastic and refrigerate overnight.
Bake at 350 degrees for 45 minutes or until casserole is firm, bubbly, and browned.
300
7/14
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I made several changes to this recipe and was pleased with how it tasted and turned out. I used 1 lb. of Italian Sausage. The two cups of milk were 1 1/2 cup evaporated milk along with 1/2 cup of water. For the bread I went to the freezer for leftover buns. I tore 1 hog dog bun along with 3 burger buns into pieces. I used 3 cups of the shredded bread to equal 6 slices of white bread. Two cups Sharp Cheddar  and 1 cup Mozzarella. I put the egg-bake in the oven just after I felt the temperature  was at 350 degrees. This was easy to make and might be on my list for summer days when the oven is needed to take the chill off. 

Overnight Egg, Sausage and Cheese Casserole

Ingredients

  • 1/2 to 1 lb. Turkey sausage cooked and crumbled*
  • 2 cups milk
  • 4 eggs, beaten
  • 6 slices white bread, torn or cut in pieces
  • 11/2 cup grated Cheddar cheese
  • 1/2 to 1 cup grated Pepperjack cheese
  • 1 tsp. salt
  • 1 Tablespoon prepared mustard

Directions

  1. Prepare a greased 8” x 8” x 2” baking dish.
  2. In a large mixing bowl, stir all ingredients together.
  3. Pour into baking dish. Cover with plastic and refrigerate overnight.
  4. Bake at 350 degrees for 45 minutes or until casserole is firm, bubbly, and browned.

300

7/14

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I made several changes to this recipe and was pleased with how it tasted and turned out. I used 1 lb. of Italian Sausage. The two cups of milk were 1 1/2 cup evaporated milk along with 1/2 cup of water. For the bread I went to the freezer for leftover buns. I tore 1 hog dog bun along with 3 burger buns into pieces. I used 3 cups of the shredded bread to equal 6 slices of white bread. Two cups Sharp Cheddar  and 1 cup Mozzarella. I put the egg-bake in the oven just after I felt the temperature  was at 350 degrees. This was easy to make and might be on my list for summer days when the oven is needed to take the chill off. 




Continental Pork Stew











Servings: 6
Serving size: 1 1/3  cups
Prep Time: 15 mins
Total Time: 1 hr 10 mins






ingredients





1   tablespoon olive or vegetable oil








1   tablespoon butter or margarine








2   teaspoons finely chopped garlic







1   package sliced fresh mushrooms (8 ounces)







1 1/2  pounds pork boneless loin roast, cut into 1-inch pieces







2 1/2  cups Progresso® chicken broth (from 32-ounce carton)







1   cup white wine or Progresso® chicken broth (from 32-ounce carton)







1 1/2  cups frozen pearl onions








3  medium carrots, cut lengthwise in half, then cut into 1/4-inch slices









1  small onion studded with 4 whole cloves








1   teaspoon salt







1/8  teaspoon pepper







1   cup whipping (heavy) cream







1/3  cup Gold Medal® Wondra® quick-mixing flour







 Chopped fresh parsley, if desired





Directions

1.
Heat oil and butter in 4-1/2- to 5-quart Dutch oven over medium-high heat. Cook garlic and mushrooms in oil mixture 5 to 6 minutes, stirring frequently, until mushrooms are softened.



2.
Stir in pork. Cook 6 to 7 minutes, stirring frequently, until pork is lightly browned.



3.
Stir in broth, wine, pearl onions, carrots, onion with cloves, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover and cook 25 to 30 minutes, stirring occasionally, until pork is tender and no longer pink in center.



4.
Remove onion with cloves; discard. Beat in whipping cream and flour with wire whisk. Cook 5 to 6 minutes, stirring constantly, until hot and slightly thickened. Sprinkle with parsley.


nutrition information
Per Serving: cal. (kcal) 450, Fat, total (g) 30, chol. (mg) 120, sat. fat (g) 13, carb. (g) 1, fiber (g) 2, pro. (g) 15, sodium (mg) 910, iron (mg) 2, Starch () 1, Lean Meat () 4, Percent Daily Values are based on a 2,000 calorie diet.




 #299
7/14
This is a Betty Crocker Recipe. 

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I used a leftover pork roast for this. Wonderful flavor. I added just chicken broth and not wine. Also, I put 2 stalks of celery in it. Loved the taste…. good…
Continental Pork Stew
Servings: 6
Serving size: 1 1/3  cups
Prep Time: 15 mins
Total Time: 1 hr 10 mins
  • ingredients
  • 1   tablespoon olive or vegetable oil
  • 1   tablespoon butter or margarine
  • 2   teaspoons finely chopped garlic
  • 1   package sliced fresh mushrooms (8 ounces)
  • 1 1/2  pounds pork boneless loin roast, cut into 1-inch pieces
  • 2 1/2  cups Progresso® chicken broth (from 32-ounce carton)
  • 1   cup white wine or Progresso® chicken broth (from 32-ounce carton)
  • 1 1/2  cups frozen pearl onions
  • 3  medium carrots, cut lengthwise in half, then cut into 1/4-inch slices
  • 1  small onion studded with 4 whole cloves
  • 1   teaspoon salt
  • 1/8  teaspoon pepper
  • 1   cup whipping (heavy) cream
  • 1/3  cup Gold Medal® Wondra® quick-mixing flour
  •  Chopped fresh parsley, if desired
Directions
1.
Heat oil and butter in 4-1/2- to 5-quart Dutch oven over medium-high heat. Cook garlic and mushrooms in oil mixture 5 to 6 minutes, stirring frequently, until mushrooms are softened.
2.
Stir in pork. Cook 6 to 7 minutes, stirring frequently, until pork is lightly browned.
3.
Stir in broth, wine, pearl onions, carrots, onion with cloves, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover and cook 25 to 30 minutes, stirring occasionally, until pork is tender and no longer pink in center.
4.
Remove onion with cloves; discard. Beat in whipping cream and flour with wire whisk. Cook 5 to 6 minutes, stirring constantly, until hot and slightly thickened. Sprinkle with parsley.
nutrition information
Per Serving: cal. (kcal) 450, Fat, total (g) 30, chol. (mg) 120, sat. fat (g) 13, carb. (g) 1, fiber (g) 2, pro. (g) 15, sodium (mg) 910, iron (mg) 2, Starch () 1, Lean Meat () 4, Percent Daily Values are based on a 2,000 calorie diet.
 #299
7/14
This is a Betty Crocker Recipe. 
***************************************************************************************
I used a leftover pork roast for this. Wonderful flavor. I added just chicken broth and not wine. Also, I put 2 stalks of celery in it. Loved the taste…. good…




Condensed Milk Cookies








 

A recipe for three-ingredient cookies made with sweetened condensed milk.

Category: cookies
Serves: 3 dozen


Ingredients
1 cup butter, softened
½ cup sweetened condensed milk
2 cups all-purpose flour
3 tsp. baking powder
½ tsp. salt
½ cup chocolate chips



Instructions
Mix butter and condensed milk. Add salt, baking powder and flour, and mix just until combined.
Stir in chocolate chips.
Roll into 1-inch balls and place on a baking sheet. Bake at 350 degrees for 8-10 minutes.


Wordpress Recipe Plugin by EasyRecipe
298
7/14

Condensed Milk Cookies
 
A recipe for three-ingredient cookies made with sweetened condensed milk.
Category: cookies
Serves: 3 dozen
Ingredients
  • 1 cup butter, softened
  • ½ cup sweetened condensed milk
  • 2 cups all-purpose flour
  • 3 tsp. baking powder
  • ½ tsp. salt
  • ½ cup chocolate chips
Instructions
  1. Mix butter and condensed milk. Add salt, baking powder and flour, and mix just until combined.
  2. Stir in chocolate chips.
  3. Roll into 1-inch balls and place on a baking sheet. Bake at 350 degrees for 8-10 minutes.

298

7/14

Ingredients

 

1/3 cup chopped celery
1/2 teaspoon grated lemon rind
2 tablespoons chopped green onions
1 tablespoon finely chopped fresh tarragon
3 tablespoons canola mayonnaise $
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
3/4 pound lobster meat, steamed and chopped $
4 (1 1/2-ounce) New England-style hot dog buns, toasted $
Preparation
1. Combine first 11 ingredients in a large bowl, stirring well; cover and chill at least 1 hour. Divide lobster mixture evenly among buns.

Tiffany Vickers Davis, Cooking Light JULY 2011
NEF 297
7/14

Ingredients

  • 1/3 cup chopped celery
  • 1/2 teaspoon grated lemon rind
  • 2 tablespoons chopped green onions
  • 1 tablespoon finely chopped fresh tarragon
  • 3 tablespoons canola mayonnaise $
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 3/4 pound lobster meat, steamed and chopped $
  • (1 1/2-ounce) New England-style hot dog buns, toasted $

Preparation

  1. 1. Combine first 11 ingredients in a large bowl, stirring well; cover and chill at least 1 hour. Divide lobster mixture evenly among buns.

Mud Pie

image

Decadent Triple Layer Mud Pie

This indulgent no-bake pie features 3 different chocolate layers—one rich with semi-sweet chocolate and pecans, the second made from classic chocolate pudding and the third composed of chocolate pudding lightened with whipped topping. Enjoy!

Print | Nutrition Facts

Prep Time: 10 minutes

Total Time: 4 hours 30 minutes

Servings: 8

Ingredients

  • 1/4 cup sweetened condensed milk
  • 2 squares (1 oz. each) semi-sweet chocolate, melted
  • 1 Keebler® Ready Crust® Chocolate Pie Crust
  • 3/4 cup chopped pecans, toasted*
  • 2 cups cold milk
  • 2 packages (4-serving size) chocolate flavor instant pudding & pie filling
  • 1 tub (8 oz.) frozen non-dairy whipped topping, thawed, divided

Directions

1. In medium bowl whisk together sweetened condensed milk and chocolate until smooth. Carefully spread in crust. Lightly press pecans into chocolate mixture. Refrigerate for 10 minutes.

2. In large bowl beat milk and pudding mix with wire whisk about 1 minute. (Mixture will be thick.) 

3. Spread 1 1/4 cups of pudding over nuts. Whisk half of whipped topping into remaining pudding. Spread over pudding in crust. Top with remaining whipped topping.

4. Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator.

*NOTE: To toast pecans, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring. 

From the Keebler web site.

http://www.keebler.com/recipedetail.aspx?pid=KICRecipe-1035@EN_US

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This was a favorite when my kids were growing. Now the grands can enjoy Mud Pie. It still gets eaten quickly. Easy to make and fun to share.

296

6/14

Sicilian Arancini Balls
Serves: 12 to 16 Arancini balls
Ingredients:2 cups cold Risotto – see recipe for Basic Risotto½ cup green peas – frozen work great½ cup freshly grated parmesan cheese1 cup cooked ground beefSalt to taste
For Dredging – use shallow dishes for each ingredient – pie plates work great2-3 cups Italian-style seasoned breadcrumbs2-3 cups flour3 eggs, beaten vigorously with 2 to 3 tablespoons milk or water (this is the egg-wash)
For Frying:Olive or vegetable oil – enough to fill pan to a half-inch of oil (extra-virgin is not necessary)
Directions:Combine all ingredients in a large mixing bowl, and mix well. Taste the mixture and season with salt if needed. Roll by hand into balls about one inch around. Cover with plastic and refrigerate if not using immediately.
Next, dredge each ball in the flour, then the egg wash, and then roll in the breadcrumbs, coating evenly. Cook immediately.
Fry the arancini balls in a deep fryer set at 325°F until golden brown. Or, you may use a large skillet and fry them on the stove. Heat the olive or vegetable oil over medium-high heat until hot, then place the balls evenly around the pan and fry until golden brown all over, rotating the sides to ensure each ball is evenly cooked. Serve immediately or refrigerate for up to two days until ready to serve. To re-heat, place the balls on a baking sheet and bake in the oven at 350’F for eight to ten minutes.
- See more at: http://thelostitalian.areavoices.com/recipes/sicilian-arancini-balls/#sthash.ZMsS1esT.dpuf
#295
4/14
*************************************************************************************
Good texture. Bland in flavor. 

Sicilian Arancini Balls

Serves: 12 to 16 Arancini balls

Ingredients:
2 cups cold Risotto – see recipe for Basic Risotto
½ cup green peas – frozen work great
½ cup freshly grated parmesan cheese
1 cup cooked ground beef
Salt to taste

For Dredging – use shallow dishes for each ingredient – pie plates work great
2-3 cups Italian-style seasoned breadcrumbs
2-3 cups flour
3 eggs, beaten vigorously with 2 to 3 tablespoons milk or water (this is the egg-wash)

For Frying:
Olive or vegetable oil – enough to fill pan to a half-inch of oil (extra-virgin is not necessary)

Directions:
Combine all ingredients in a large mixing bowl, and mix well. Taste the mixture and season with salt if needed. Roll by hand into balls about one inch around. Cover with plastic and refrigerate if not using immediately.

Next, dredge each ball in the flour, then the egg wash, and then roll in the breadcrumbs, coating evenly. Cook immediately.

Fry the arancini balls in a deep fryer set at 325°F until golden brown. Or, you may use a large skillet and fry them on the stove. Heat the olive or vegetable oil over medium-high heat until hot, then place the balls evenly around the pan and fry until golden brown all over, rotating the sides to ensure each ball is evenly cooked. Serve immediately or refrigerate for up to two days until ready to serve. To re-heat, place the balls on a baking sheet and bake in the oven at 350’F for eight to ten minutes.

- See more at: http://thelostitalian.areavoices.com/recipes/sicilian-arancini-balls/#sthash.ZMsS1esT.dpuf

#295

4/14

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Good texture. Bland in flavor. 

HOT SWEDISH MUSTARD
1 1/2 Cups Mayonnaise
1/8 Cup prepared mustard 
1/4 Cup dry mustard
1/2 teaspoon cayenne pepper
2 teaspoons Worcestershire Sauce
1/4 Cup sugar
1 tablespoon vinegar
1/4 teaspoon garlic powder
Mix well. Stir again later. We used this hot mustard for our Easter egg rolls. The recipe card was written by Grandpa Myrell for us to have and to share.
#294
4/14

HOT SWEDISH MUSTARD

1 1/2 Cups Mayonnaise

1/8 Cup prepared mustard 

1/4 Cup dry mustard

1/2 teaspoon cayenne pepper

2 teaspoons Worcestershire Sauce

1/4 Cup sugar

1 tablespoon vinegar

1/4 teaspoon garlic powder

Mix well. Stir again later. We used this hot mustard for our Easter egg rolls. The recipe card was written by Grandpa Myrell for us to have and to share.

#294

4/14

Lobster Mac and Cheese
Ingredients4 pounds fresh shucked lobster meat3 pounds cooked elbow macaroni2 cups chopped scallions1/2 cup chopped roasted tomatoes2 cups flour12 ounces unsalted butter1 tablespoon garlic powder1 tablespoon salt1 tablespoon white pepper6 cups half-and-half4 cups heavy cream2 cups dry white wine1/2 cup fresh squeezed lemon juice2 pounds shredded white Cheddar2 pounds plus 1/2 cup grated Parmesan3 cups panko breadcrumbs2 ounces dried Italian seasoningDirectionsPreheat the oven to 350 degrees F.Combine the lobster meat, cooked macaroni, scallions and tomatoes in a large bowl and set aside.Combine the flour with 8 ounces melted butter in a large saucepan over medium-low heat. Add the garlic powder, salt and white pepper and stir. Add the half-and-half, heavy cream, white wine and lemon juice and cook, stirring frequently, until heated to just below a simmer (about 160 degrees F). Stir in the white Cheddar and 2 pounds of the Parmesan.Mix together the breadcrumbs, Italian seasoning, remaining 4 ounces melted butter and remaining 1/2 cup Parmesan in a bowl.Combine the hot cheese sauce with the lobster and macaroni mixture. Spread evenly into four 10- by 12-inch baking pans and top with the breadcrumb mixture. Bake for 35 minutes.This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.YOU MIGHT ALSO LIKRead more at: http://www.foodnetwork.com/recipes/lobster-mac-and-cheese-recipe.html?oc=linkback

#293 NEF
4/14

Lobster Mac and Cheese

Ingredients
4 pounds fresh shucked lobster meat
3 pounds cooked elbow macaroni
2 cups chopped scallions
1/2 cup chopped roasted tomatoes
2 cups flour
12 ounces unsalted butter
1 tablespoon garlic powder
1 tablespoon salt
1 tablespoon white pepper
6 cups half-and-half
4 cups heavy cream
2 cups dry white wine
1/2 cup fresh squeezed lemon juice
2 pounds shredded white Cheddar
2 pounds plus 1/2 cup grated Parmesan
3 cups panko breadcrumbs
2 ounces dried Italian seasoning
Directions
Preheat the oven to 350 degrees F.

Combine the lobster meat, cooked macaroni, scallions and tomatoes in a large bowl and set aside.

Combine the flour with 8 ounces melted butter in a large saucepan over medium-low heat. Add the garlic powder, salt and white pepper and stir. Add the half-and-half, heavy cream, white wine and lemon juice and cook, stirring frequently, until heated to just below a simmer (about 160 degrees F). Stir in the white Cheddar and 2 pounds of the Parmesan.

Mix together the breadcrumbs, Italian seasoning, remaining 4 ounces melted butter and remaining 1/2 cup Parmesan in a bowl.

Combine the hot cheese sauce with the lobster and macaroni mixture. Spread evenly into four 10- by 12-inch baking pans and top with the breadcrumb mixture. Bake for 35 minutes.

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
YOU MIGHT ALSO LIK

Read more at: http://www.foodnetwork.com/recipes/lobster-mac-and-cheese-recipe.html?oc=linkback

#293 NEF

4/14

Loaded CauliflowerIngredients:1 large head of Cauliflower cut into bite size pieces (approx 6 cups)6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)6 Tbs chopped Chives1/2 cup Mayonnaise1/2 cup Sour Cream2 cups Colby Jack Cheese ( may use cheddar)8 oz container sliced mushroomsDirections:Preheat oven to 425°In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well… place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3Tbs chives and serve
#292 jl
4/14

Loaded Cauliflower

Ingredients:

1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms

Directions:
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well… place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3Tbs chives and serve

#292 jl

4/14

Parmesan Baked Pork Chops 4 boneless pork chops1 T. olive oil1 C. parmesan cheese (I used Kraft)1 C. Italian bread crumbs1 tsp. pepper1 tsp. garlic powderOn a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.
ab 3/14
#291
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I am not sure how this will taste straight from the oven to the table. When I made it, life handed me a obstacle. With about 15 minutes of bake time left I needed to shut down the oven and head out the door for a pleasant spontaneous event. When I returned a couple hours later the chops were warmed up in the microwave. They were tough and difficult to chew. I don’t have enough experience with shutting the oven off like that to know how to keep things moist and tender. Well, we live and we learn.

Parmesan Baked Pork Chops 

4 boneless pork chops
1 T. olive oil
1 C. parmesan cheese (I used Kraft)
1 C. Italian bread crumbs
1 tsp. pepper
1 tsp. garlic powder


On a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

ab 3/14

#291

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I am not sure how this will taste straight from the oven to the table. When I made it, life handed me a obstacle. With about 15 minutes of bake time left I needed to shut down the oven and head out the door for a pleasant spontaneous event. When I returned a couple hours later the chops were warmed up in the microwave. They were tough and difficult to chew. I don’t have enough experience with shutting the oven off like that to know how to keep things moist and tender. Well, we live and we learn.